Roasted Beet, Goat Cheese and Frisee Salad with Wheat Germ | Kretschmer Wheat Germ
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Roasted Beet, Goat Cheese and Frisee Salad with Wheat Germ

Roasted Beet, Goat Cheese and Frisee Salad with Wheat Germ

Nutrition Facts

Serving Size: About 3/4 cup beets, 1 slice goat cheese and 1 cup frisee (309g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 240
Calories From Fat 120
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 5g 25%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 15mg 5%
  • Sodium 340mg 14%
  • Potassium 780mg 22%
  • Total Carbohydrate 24g 8%
  • Dietary Fiber 8g 32%
  • Sugars 14g
  • Protein 9g
  • Vitamin A 8% Vitamin C 20%
  • Calcium 8% Iron 15%
  • Vitamin E 10% Thiamin 15%
  • Folate 60% Phosphorus 20%
  • Magnesium 15% Zinc 8%

Roasted beets and warm goat cheese create a perfect flavor combination. Enjoy this beautiful salad with grilled seafood or a light chicken dish.

Serves 4

1 1/2 pounds fresh beets, washed

1 tablespoon plus 2 teaspoons Kretschmer Original Toasted Wheat Germ, divided

1/4 teaspoon dried parsley

1/8 teaspoon dried oregano

1/8 teaspoon salt

1/8 teaspoon pepper, plus additional for serving

4 ounces goat cheese

2 tablespoons rice vinegar

1 teaspoon honey

2 tablespoons olive oil

1 teaspoon Dijon mustard

4 cups frisee (or your favorite light green lettuce)

Freshly ground black pepper, to taste

Preheat oven to 450° F. Trim ends of beets and wrap beets loosely in foil. Place directly on center rack in oven and roast for 1 hour or until a knife easily penetrates the center. Remove from oven, rinse under cold water and remove skin. Cut into 1/2-inch dice, making about 3 cups total. (This step can be done one to two days ahead of time.)

Lower oven temperature to 350° F and line small baking sheet with foil. In small bowl, mix together 1 tablespoon wheat germ, parsley, oregano, salt and pepper. Slice goat cheese into four 1-ounce slices and roll each slice in wheat germ and herb mixture to coat completely. Place on prepared baking sheet and bake for 8 to 10 minutes.

Meanwhile, in small bowl whisk together vinegar, honey, olive oil and mustard until combined. Stir in remaining 2 teaspoons wheat germ, pour onto beets and gently toss to coat.

Place 1 cup frisee on each of the 4 plates. Top with a portion of beets and a slice of the warm goat cheese. Top with freshly ground black pepper if desired and serve immediately.

Recipe Type: 

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